These Lemon Ricotta Small Batch Cookies are soft, tender, and with fresh lemon flavor. Ricotta cheese gives these cookies an incredibly light and cake-like texture, while the lemon zest and sweet lemon icing make every bite taste like summer. Since this is a small batch recipe, which comes together quickly with simple pantry ingredients.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients Needed
- Use whole milk ricotta: Whole milk ricotta creates the softest, richest texture. If your ricotta seems watery, drain off excess liquid before mixing.
- Fresh lemon makes a difference: Fresh zest and juice give these cookies their bright, vibrant citrus flavor.
Have leftover ingredients then try this lemon ricotta pasta sauce .
Visual Instructions for Lemon Ricotta Cookies
Start by preheating the oven at 350 degrees F and mixing the cookie dough
Place on baking sheet and bake at 350 for about 12-14 minutes.
Cool the cookies, make the icing and ice the cookies.
Recipe Notes
- Don’t over bake: These cookies stay pale even when fully baked. Remove them once the tops look set and the bottoms are lightly cooked.
- Adjust the glaze consistency: Add more powdered sugar for a thicker glaze or a few extra drops of lemon juice for a thinner drizzle.
Storage: Store the glazed cookies in an airtight container at room temperature for up to 2 days, if they last that long.
Lemon Ricotta Cookies
Ingredients
Recipe Directions
- Start by preheat your oven to 350℉
- In a large bowl, combine the room-temperature butter, sugar, vanilla extract,and lemon zest. Beat for a few minutes.
- Add the egg and beat until well combined.
- Add the ricotta cheese and beat again until smooth.
- Add the flour, baking powder, and salt. Mix with a spatula until you have a smooth dough. There's no need to chill the dough.
- Line a baking sheet with parchment paper. Using a #20 cookie scoop, form equal-sized balls of dough. Pace them on the baking sheet, leaving space between each one.
- Bake in a preheated 350°F oven for 12 to 14 minutes, or until the tops are cooked through. The dough doesn't brown much.
- Remove from the oven and let cool completely on a wire rack.
- Mix the powdered sugar with the lemon juice, adding it gradually until you reach the desired consistency.
- Spread the icing onto each cookie.
- Finally, decorate with a little lemon zest sprinkled over the icing.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Notes
- The zest is key to the flavor, so be sure to wash it well and avoid the
white pith (albedo), as it is bitter. - If you don’t have an ice cream scoop, you can form balls with
the cookies using a spoon, making sure they are all the same size so they bake evenly. - Don’t overbake them; they don’t brown much in this type of cookie
and remain paler.
Your Private Recipe Notes
Estimated Recipe Cost
Estimated prices may vary depending on location and brand.
| Ingredient | Estimated Cost |
|---|---|
| All-purpose flour (¾ cup) | $0.12 |
| Butter (2 tablespoons) | $0.28 |
| Ricotta cheese (½ cup) | $1.10 |
| Granulated sugar (6 tablespoons) | $0.10 |
| Lemon zest + juice | $0.55 |
| Vanilla extract (½ teaspoon) | $0.35 |
| Baking powder + salt | $0.05 |
| Egg yolk | $0.20 |
| Powdered sugar (6 tablespoons) | $0.18 |
Estimated Total Cost
Approximately $2.90–$3.25 for the batch
Get new recipes by email
Subscribe to get new posts delivered to your inbox.